This recipe/formula comes from Charcuterie, by Ruhlman and Polcyn, and I've found it to be a good substitute for Morton's Tender Quick. For cuts of meat 4 pounds or less, I measure the cure the same way I measured TQ. For cuts above 4 pounds I use 2.25 teaspoons of cure per pound.

1. Combine all ingredients and mix well. It is important to mix this thoroughly to ensure that the pink salt and other ingredients are equally distributed.
* I used a stand mixer with a paddle attachment (do not use the whisk). I mixed the ingredients at speed #2 for two minutes. Scraped the sides and mixed for two more minutes.
2. For meat up to four pounds measure 1 tablespoon per pound.
* The actual measurement should be 2 ounces per 5 pounds of meat. Which comes to about 2.25 teaspoons per pound, but you don't have to be exact when using a dry cure.
3. Store in an air tight container away from sunlight, and it will last indefinitely.
* If hard lumps form during storage discard and make a new batch. If the lumps fall apart easily with a little pressure the cure is still good to use.
4. To use the Basic Cure Mix as part of your favorite curing recipes, measure out the amount per pound that your need, then you can add your additional seasonings such as additional sugar, garlic, onions and/or herbs (do not add additional salt).

Only place I know I can get it from is the internet. I have stopped by every store and called our closest butcher shop and nooooobody carries it.
Need to call a guy from our local restaurant supply place and ask him if he can order it since shipping seems to be in the $12 range for a 2lb bag.
Thanks for posting that recipe Hank, not sure that I can even get any pink salt either but that may be cheaper to order than the TQ.

Well, tried that link DanMcG posted (thanks Dan) and the closest place to me that carries TQ is 37 miles away so maybe next time I'm up near Philly I can hopefully grab some.

Tender quick timing...

Aloha from the Big Island....I finally found a source of Tenderquick here in Hawaii.... after paying $20 for a 2 lb bag to be shipped here...still a bit flummixed about the time required to cure pork belly...all what I read on the web says about 5 - 7 days ...some say to either drain or not drain the bag every other day. The Morton's bag label says - for a dry cure, use a tablespoon per pound, rub in and refridgerate for 4 - 8 hours to cure. Hmmm.

Right now, I've got about 5 lbs, in 2 1/2 " slabs, curing in the fridge for 2 days so far, plan is to leave 'em in for 7 days.

Yea on maybe thin chops the label may work if you are gonna hot grill or smoke em to finish cooking. I have now used TQ for Canadian bacon, Ham, and just recently sausage. Use the TBS per lb measurment and be as exact as possible. Accuracy is important when curing. Next measure the total thickness of the meat divide by 2 to get a radius. divide the radius by 0.25 and the result will be the absolute minimum cure time in days. I would add 2 days to this result as you cannot over cure but you can under cure and that can be dangerous. Cold smoke at this point or hot smoke your choice. I low smoke myself to internal of about 145 and then finish cooking when i want some. Good Luck

Tenderquik timing...

Thanks for the replies gents...I'll stick with 7 days cure-time...ummm, I may have put a wee too much TQ on the slabs; I realize one has to be careful to rub the recommended amount in and I did...then on the third day, I put some more on...OK?

Hi Tomtom welcome to the forums. I'm not sure I'm following ya? you said you put to much TQ on and then ya added more a couple days later?
You really should use just whats recommended, to much is not good for ya.

I believe he is saying he added the recommended amount then on the third day you added a little more?
How much more, as Dan said you should follow and use the recommended amount because too much can be bad, and very salty.
Good thing about TQ is that before it gets to the point where it would make you sick it would be so salty you couldn't eat it, so long as it doesn't taste like a salt lick you will be ok.
Any reason you decided to add extra?

Tenderquick timing...

Well, I added about another tbls to each slab because I'd read that if one leaves the skin on - 90% should be put on the meat side and 10% on the skin side....I'd slathered it all over equally & reckoned I should put more on the meat side.
I'll do what ya'll said and fry up a slice to see if it's salt lick-like & then soak 'em if neccessary.
Thanks
Waikoloa Tommy....